Chef search result : Page 18

Kaiyotei Koshiji 魁陽亭越治 Otaru/Yoichi/Shakotan, Hokkaido Cafe,Cafe/Sweets / General / Omurice (omelet rice) / Cake

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef ぶりあんヒレ肉専門店　黒毛和牛炭火焼き Kokusai dori, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

具志堅　勇太Yuta Gushiken

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.

具志堅　勇太Yuta Gushiken

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO Susukino, Hokkaido Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits

堀野　衣真里Imari Horino

A bartender who proposes a blissful moment on the night of Sapporo.

Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.

堀野　衣真里Imari Horino

Miso Senka Ramen Shop TSUBAKI SECOND 味噌専科　麺屋　椿　TSUBAKI SECOND Hakodate, Hokkaido Ramen,Ramen (noodles) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

手取　崇Takashi Tedori

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Mr. Tedori was born in 1982 in Hokkaido. As a young boy, he loved exercise and baseball. Though his parents wanted him to have a steady job, he was attracted to acquire a special skill. So he started working part-time as a high school student at Hakodate Noodle Kitchen Ajisai. After graduating from a vocational school, he was employed full-time at that same restaurant. While visiting various branches, he was promoted to main branch head when he was 24. After sharpening his general manager and restaurant head skills, he opened Ramen Shop TSUBAKI in 2022. The following spring, he opened the second branch, Miso Senka Ramen Shop TSUBAKI SECOND.

手取　崇Takashi Tedori

Yakiniku Minaho Shinkingyuittogai 焼肉みなほっ　しんきん牛一頭買い Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

行澤　誠一Seiichi Yukizawa

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.

行澤　誠一Seiichi Yukizawa

USHIHACHI Akihabara Branch USHIHACHI 秋葉原店 Akihabara, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Yakiniku Yamato Coredo Nihonbashi Branch 焼肉やまと　コレド日本橋店 Nihonbashi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

マウ　ゾウモオZoumoo Mau

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.

He was born in Myanmar. After coming to Japan in 1995, he worked in a Japanese restaurant and learned about Japanese life and culture. In 2005, he worked as a head chef at a Japanese restaurant near Yoyogi Station. In 2011, he worked at a restaurant in Akasaka for about three years to study Italian cuisine. In 2018, he moved to a high-end Yakiniku restaurant in Ginza. Then, he also worked as head chef at a restaurant specializing in Kobe Beef. In 2022, he joined the Yakiniku Yamato Coredo Nihonbashi Branch, where he currently works.

マウ　ゾウモオZoumoo Mau

AOHIGE Main Branch 青ひげ本店 Hatchobori/Noboricho/Hakushima, Hiroshima Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

岸井　拓也Takuya Kishii

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.

岸井　拓也Takuya Kishii

Sushiya no Negami すし屋の根がみ Susukino, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

根上　和義Kazuyoshi Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.

根上　和義Kazuyoshi Negami

Steak AOHIGE ステーキ青ひげ Hondori/Tatemachi, Hiroshima Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

谷　太輔Daisuke Tani

Learned the know-how of restaurant management while working in a company and started an independent business.

Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."

谷　太輔Daisuke Tani

Kagurazaka Oishinbo Main Branch 神楽坂おいしんぼ本店 Kagurazaka, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)

中田　大輔Daisuke Nakada

Continuously choosing truly delicious ingredients based on training in places with their own character.

Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.

中田　大輔Daisuke Nakada

Hana No Aru Sumika 花のある棲家 Shinjuku-Sanchome, Tokyo Cafe,Cafe/Sweets / Parfait / General / General

山下　純次Junji Yamashita

A museum-style café and bar where architecture lovers can gather and connect.

Mr. Yamashita was born in 1976 in Tokyo. He has been involved in the hotel and real estate business for more than 20 years and currently works for the real estate company Banc. In 2021, he was appointed manager when the company's museum-style cafe for architecture lovers, Architecture Cafe Sumika, opened. "Through detailed architectural models, we hope to spread the appeal of architecture," he says, adding that the company also offers a wide range of services to connect people who want to create their ideal home with specialists who can make it a reality.

山下　純次Junji Yamashita

Manmamia Sapporo まんまみーや札幌 Susukino, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

上堀　義晴Yoshiharu Uebori

Aiming to be a restaurant that customers love, Mr. Uebori continues to work on cooking and service every day.

Mr. Ueboroi was born in 1972. He has experience as a chef at various izakaya (Japanese-style pubs) in multiple regions, with Japanese food as his main genre. He joined Frontier One around 2000. He serves dishes to the guests at Manmamia Sapporo as a chef while managing the restaurant. Aiming for the restaurant to be loved by the guests, he focuses on cooking and service every day.

上堀　義晴Yoshiharu Uebori

Yakitori Bancho Sapporo Tunagu-Yokocho Branch やきとり番長　札幌つなぐ横丁店 Sapporo Station, Hokkaido Yakitori/Kushiyaki (grilled skewers),Japanese

名畑　いるかIruka Nahata

Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!

Mr. Nahata was born in 1998 in Sapporo, Hokkaido. After graduating high school, he attended Campbellsville University in Kentucky, United States. He then transferred to the College of Central Florida and graduated. He worked as a manager at Kotoya Japanese restaurant in California for a year after graduation. Still, he came back to Japan due to the pandemic of COVID-19. He has worked as a general manager of Yakitori Bancho and Tebasaki Bancho for Bancho for 2 years.

名畑　いるかIruka Nahata

Kappo Uzuki 割烹　うづき Ebisu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

阿部　誠司朗Seijiro Abe

Mr. Abe serves dishes, devoting all his skills as a chef.

He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.

阿部　誠司朗Seijiro Abe

Hidagyu Sukiyaki Nakabashi Wakachiya 飛騨牛すきやき　中橋　わかちや Hida/Takayama, Gifu Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

山田　裕紀Yuuki Yamada

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.

山田　裕紀Yuuki Yamada

Sakura Cafe & Restaurant Ikebukuro サクラカフェ＆レストラン池袋 Ikebukuro West Exit, Tokyo Bistro,Italian/French / Mediterranean / International/Fusion / Beer

野原　隆代Takayo Nohara

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].

野原　隆代Takayo Nohara

Anan Akasaka Branch あん庵　赤坂店 Akasaka, Tokyo Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Tofu Dishes

横川　達也Tatsuya Yokokawa

Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.

Mr. Yokokawa was born in 1992 in Tottori. He has been interested in cooking ever since he was young, and he entertained his family with the food that he made. Because he also enjoyed talking with people, he decided to walk the path of dining in the future. When he was a student, he began working part-time at a restaurant, and after graduation, he entered the dining industry. Currently, he works as the restaurant head at Anan Akasaka Branch. He always shows his smiling face to guests visiting the restaurant and brightens the place with his lively voice.

横川　達也Tatsuya Yokokawa

Yoryutei 楊柳亭 Saga, Saga Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

菱岡　範之Noriyuki Hishioka

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

He was born in 1963 in Saga. At 18, he entered the world of Japanese cuisine and continued to train. Having honed his skills for a long time at Saga's long-established ryotei restaurant, Yoryutei, established in 1882, he took charge of its kitchen at 40. Under the concept of " respectfully producing the life milestones of the customers," he always earnestly approaches his cuisine with a feeling of gratitude. He continues to attract many people with his taste and heartfelt hospitality by selecting the best seasonal ingredients available in each season: spring, summer, fall, and winter.

菱岡　範之Noriyuki Hishioka

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Restaurant ranking

Browsing history

Kaiyotei Koshiji

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO

A bartender who proposes a blissful moment on the night of Sapporo.

Miso Senka Ramen Shop TSUBAKI SECOND

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Yakiniku Minaho Shinkingyuittogai

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

USHIHACHI Akihabara Branch

Yakiniku Yamato Coredo Nihonbashi Branch

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.

AOHIGE Main Branch

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

Sushiya no Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Steak AOHIGE

Learned the know-how of restaurant management while working in a company and started an independent business.

Kagurazaka Oishinbo Main Branch

Continuously choosing truly delicious ingredients based on training in places with their own character.

Hana No Aru Sumika

A museum-style café and bar where architecture lovers can gather and connect.

Manmamia Sapporo

Aiming to be a restaurant that customers love, Mr. Uebori continues to work on cooking and service every day.

Yakitori Bancho Sapporo Tunagu-Yokocho Branch

Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!

Kappo Uzuki

Mr. Abe serves dishes, devoting all his skills as a chef.

Hidagyu Sukiyaki Nakabashi Wakachiya

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

Sakura Cafe & Restaurant Ikebukuro

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

Anan Akasaka Branch

Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.

Yoryutei

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.